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12 December 2009

Bread sauce is one of those awesome traditional dishes that sounds disgusting until you actually eat it, and then it is the best thing ever. This is my grandma's recipe, spruced up a bit with additions from Nigella.

You will need about 800g stale white bread, so make sure you leave the bread out overnight if you've brought it fresh. Then cut or tear it into rough cubes (about 1-2cm square)

Then on the day, heat a pan containing 1/2 a litre of full-fat milk, and 1/2 a litre of chicken stock. Then add:

1 finely diced onion

4 cloves

1 tsp salt

2 bay leaves

1 teaspoon peppercorns

1/4 teaspoon ground mace

1/4 teaspoon nutmeg.

Heat it all up but don't let it boil. Remove from heat once it's almost boiling, cover with lid. The longer you let it sit and infuse, the tastier it will be. This is a good thing to do in the early stages of the day, when you've just put the turkey on.

When you're almost ready to serve (turkey is out of the oven), put the mix back on the stove over a low heat, and either strain or fish out all the cloves and bayleaves and peppercorns (this is optional, you don't have to). Then add the stale bread cubes and cook for 15 minutes.

Just before serving, stir in 30g of butter, and if you've still got a bit of time, pop it in the oven for a bit. Serve with turkey.